Treatment of shark fin:
Soak the shark's fin the night before for at least 12 hours. When cooking, the shark fin has been soaked and cut into small pieces. Pat a few large pieces of ginger and cut into long pieces of onions for later use.
Boil the water, then put the ginger and onion together. As soon as the water boils, the shark's fin will roll up, and the ginger and onion will suck away the fishy smell of shark's fin. Pick up the shark's fin quickly, not those ginger onions.
Treatment of chickens:
Cut the chicken into large pieces because it takes a long time to cook. Then marinate with pure peanut oil, soy sauce and salt. What I want to share with you here is that whether it is boiled pork, fish or chicken soup, pickled with peanut oil and soy sauce, there will be magical chemical reactions, and the soup is also very delicious. Remember that it is peanut oil, not vegetable oil, not blended oil. Soy sauce can be Haitian or Amoy.
After that, drain the water and boil it.
Finally, soup:
Cook shark fin and cooked chicken soup for 45 minutes to an hour. You don't need to put any ingredients, just put a few slices of ginger.
Finally, I can drink delicious chicken wings and chicken soup.
Finally, when you want to share, it is very important to make soup in clay pots. The earthen pot radiates heat evenly and keeps the taste, which is absolutely different from the soup made in other pots. Two: osmanthus sausage materials: 500 grams of pork stuffing, 500 grams of glutinous rice, pig blood, casing.
Seasoning: sugar 25g, liquor 10g, soy sauce 25g, salt 25g, spiced powder 10g, and chopped green onion (optional).
Pork stuffing
Stir-fry glutinous rice until it is half cooked.
Pig blood clot (that is, tofu).
Wash the fat intestines.
How to do it:
(1) Add sugar, liquor, salt, soy sauce, etc. Add to the pork stuffing and stir well for later use.
(2) Heat the pan, drain the oil, saute the minced chives, then pour in the glutinous rice and stir fry, add salt and spiced powder, and finally add a little water to make it half cooked.
(3) Add a proper amount of salt into the pig blood clot, and mix well with the pickled pork stuffing and fried glutinous rice until half cooked.
(4) Clean the casing, fill in the processed filler and tie it into small pieces with thread. The large intestine should not be too full, because glutinous rice will swell after steaming. Puncture the periphery of intestine with bamboo needle, and then rinse with hot water.
(5) Put the sweet-scented osmanthus sausage into a steamer and steam it for 35-40 minutes with low-medium fire.
Steamed osmanthus sausage is out of the pot. Still steaming!
Sweet-scented osmanthus sausage slices are served on the top, and glutinous rice sausage is steamed on the bottom.
Special point: when eating, it is not broken, slag or peeling, soft, tender, greasy or firewood.
This is osmanthus sausage fried in oil pan, dipped in sweet and spicy sauce!
Take a close-up, this is glutinous rice sausage! Just no pork stuffing!